Make Your Own Snickers Candy Bars

Instructions

1. Line a 9x13-inch pan with aluminum foil and spray it with nonstick cooking spray.

2. To prepare the peanut caramel, combine 1 cup corn syrup, cream, milk, 1 1/2 cups sugar, and salt in a medium saucepan over medium heat. Stir continuously until the sugar is melted, then insert a candy thermometer and cook to 240 F (soft-ball stage), washing down the pan sides with a wet pastry brush.

3. Remove the caramel from heat, stir in peanuts, and pour it into the prepared pan, spreading into an even layer.

4. To make the peanut nougat, combine the remaining 1 cup corn syrup, water, and remaining 1 1/2 cups sugar in a separate medium saucepan over medium heat. Stir until the sugar dissolves, insert a candy thermometer, and boil until the syrup reaches 246 F.

5. While the sugar syrup boils, whip an egg white in a large stand mixer until stiff peaks form.

6. Once the sugar syrup reaches 246 F, remove it from heat and slowly pour it into the whipping egg whites with the mixer running on high. Whip for two minutes until the mixture is well-combined but still thin.

7. Add peanut butter and vanilla to the nougat, mixing briefly until incorporated and homogenous.

8. Pour the nougat evenly over the caramel layer in the pan and chill for at least 4 hours, or overnight, until firm.

9. Melt chocolate candy coating in a large microwave-safe bowl, stirring after every minute, then let it sit at room temperature for 5 minutes to cool slightly.

10. Remove the set candy from the refrigerator, lift it from the pan using the foil, and cut it into 18 bars. Line a baking sheet with foil.

11. Submerge each bar into the melted chocolate using two forks, allowing excess chocolate to drip, then place on the foil-lined baking sheet.

12. Refrigerate the dipped bars for 10 minutes to set the chocolate before serving.